Blueberry Breakfast Crepes
4
15 minutes
15 minutes
Delicate, golden crepes folded around a rich mascarpone filling and finished with a drizzle of Texan Heartland's Blueberry Royale Jam. The jam’s deep blueberry essence, touched with Grand Marnier, brings sophistication to a beloved breakfast classic. Light, elegant, and indulgent, these crepes are perfect for brunch gatherings or a romantic morning meal.
Ingredients
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1 cup all-purpose flour
2 large eggs
1 ¼ cups whole milk
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of salt
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1 cup mascarpone cheese (or cream cheese, softened)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup Texan Heartland Blueberry Royale Jam (optionally, warmed slightly)
Fresh blueberries for garnish
Powdered sugar for dusting
Directions
Make the batter: In a blender, combine flour, eggs, milk, butter, sugar, vanilla, and salt. Blend until smooth. Chill for 30 minutes if time allows.
Cook the crepes: Heat a lightly buttered non-stick skillet over medium heat. Pour about ¼ cup of batter, swirling to coat the pan. Cook until golden, flip, and cook the other side. Repeat with remaining batter.
Prepare the filling: In a small bowl, mix mascarpone, powdered sugar, and vanilla until creamy.
Assemble the crepes: Spread a spoonful of filling onto each crepe, fold, and drizzle with Texan Heartland Blueberry Royale Jam.
Finish and serve: Garnish with fresh blueberries and a light dusting of powdered sugar. Serve warm.
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